Teach you a few tricks to remove pesticide residues from fruits and vegetables
Content tip: Xinhua News Agency, Xi'an, November 7th Pesticide residues on fruits and vegetables can easily accumulate in the body after being consumed. When the accumulation reaches a certain level, it can cause chronic poisoning. The Xi'an Health Supervision Office reminds that you must thoroughly remove pesticide residues from fruits and vegetables before eating them. Most vegetables have a short growth cycle, and they are more susceptible to pests and diseases. Multiple applications of pesticides are required during cultivation, and the interval between application and harvesting is short, making excessive pesticide residues on vegetables inevitable.
Xinhua News Agency, Xi'an, November 7th (Special Dispatch) Pesticide residues on fruits and vegetables can easily accumulate in the body after being consumed. When the accumulation reaches a certain level, it can cause chronic poisoning. The Xi'an Health Supervision Office reminds that you must thoroughly remove pesticide residues from fruits and vegetables before eating them.
Most vegetables have a short growth cycle and are more susceptible to pests and diseases. Multiple applications of pesticides are required during cultivation, and the interval between application and harvesting is short, making excessive pesticide residues on vegetables inevitable. When pesticide residues reach a certain amount in the human body, they can harm human health.
Experts from the Xi'an Health Supervision Office have provided several simple methods to remove pesticide residues:
Soaking and washing method. This method is suitable for leafy vegetables. First, rinse off surface dirt with water, then soak in clean water for no less than 10 minutes. Since the pesticides that pollute vegetables are mainly organophosphate insecticides, which are not water-soluble, you can add fruit and vegetable cleaner during soaking to increase the dissolution of pesticides. After soaking, rinse thoroughly with clean water.
Alkaline water soaking method. Organophosphate insecticides decompose rapidly under alkaline conditions. Soaking fruits and vegetables in alkaline water for 5 to 15 minutes can effectively remove pesticide residues. Peeling method. There are more pesticide residues on the surface of vegetables and fruits, so peeling the outer skin can effectively remove them.
Storage method. Pesticides will slowly decompose into substances that are harmless to the human body. For fruits and vegetables that are easy to store, you can store them for a certain period to reduce pesticide residues, generally for more than 15 days.
Heating method. Carbamate insecticides decompose faster as the temperature rises. This method can be used for vegetables such as celery, spinach, bok choy, and beans. Boil the vegetables in boiling water for 2 to 5 minutes, then rinse with clean water.